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Marinating the lamb
1.Place the lamb in a large zip lock bag, add the jar of Ancho in Adobo, massage the paste over the meat through the bag, tie up and place in a dish in the refrigerator to marinate overnight.
Cooking the lamb and making the broth
1.Take the meat out of the fridge an hour before you want to cook, to come back to room temperature.
2.Place a rack in a large roasting, add all of the broth ingredients
Wrapping the lamb
1.Preheat the oven to 150oC
2.Cut the tough rib off the side of the banana leaf then over a flame warm the leaf until it looks oily but is not burning, it will smell pleasant.
3.Place the banana leaf on the rack with two ends hanging oven each side, then place half of the avocado leaves on banana leaf on the rack in a single layer.
4.Remove the meat from the bag bringing as much of the marinade as you can with it.
5.Place the meat on top of the Avocado Leaves, cover the meat with the rest of the avocado leaves (they should stick to the marinade) and fold the leaves over the avocado leaf covered meat.
6.Wrap the tray and meat with foil to seal the whole lot, you don’t want any moisture to escape.
7.Place the meat in the oven and cook for approx. 4 hours or until meltingly tender. You can check things are going well after 2 hours, make sure there is sufficient liquid still in the bottom of the roasting tray if not top up to the same level as when you put it in the oven.
In the meantime make the Salsa Borracha and prepare your garnishes.
1.Once cooked remove the meat from the oven and let stand for half an hour to relax.
2.Cover a platter with any leftover banana leaf. Uncover and gently shred your meat with two forks removing any gristle or excess fat (some fat is good) and season generously with salt flakes, the meat can take a lot of salt.
3.Defat the ‘broth” and taste for seasoning, adding salt as necessary, usually with 1 ½ -2 tsp salt, and divvy up between bowls or cups.
4.Griddle the tortillas on both sides until warm and browned in places but still soft, place them in the Tortilla Warmer as you go, stacking them inside.
5.Chop your coriander and put back into the bowl.
Take the broth, meat, salsa, garnishes and corn tortillas to the table.
Let people make their own tacos, sprinkling with onion, coriander, and jalapenos if desired and applying Salsa Borracha, a squeeze of lime will make it sing, eat with the warming broth, dunking tacos into your broth as you go!